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Ginsan or SKD

I am in the market for a new suji and I have kinda chosen either of these. This is based mainly on the steels. I have been wanting to try them for awhile, they are both beautiful knives too. The Yosh is highly regarded and proven, but I don't know jack about the Sakai Takayuki. So I am just looking for some input on the knives especially the Sakai, the steels, how they may compare, and what you guys might suggest.
Thanks

Yep, I like the minimalist, function-before-form look. I like mid-century modern. Heck, I even like a lot of IKEA stuff.

Then again, I can't wait to get a nice, mismatched set of "minimalist" custom handles from the various handle craftsmen here.

Mike, I can't answer about the knives themselves other than to say they probably both passed through the same sets of hands in the same workshops in Sakai. Personally I'm not a fan of suminagashi, but I'm even less a fan of the hammered look. Have you considered the current flavor-of-the-month Sakai Yusuke? That will likely be the source of my next knife (petty).

I own the SKD Yoshikane in gyuto form. It's got a thick spine, but still fun to use. If you're using the suji to slice meat and fish, then the thickness at the spine won't matter much. My Yoshikane has a great grind. SKD11 is a hard tool steel from a recipe that's been around forever and it can definitely be tempered harder than G3 and can take a nice steep edge. It's not as if you're going to abuse the edge on a suji.